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Basic Burger
1 1/2 lb. (680 g) ground chuck
1/4 teaspoon (1.3 ml) salt, or to taste
1/4 teaspoon (1.3 ml) pepper
4 hamburger buns
1. Combine the ground chuck, salt, and pepper in a medium mixing bowl, mixing lightly but thoroughly, using your hands. Shape the mixture
into four patties, each 3/4-inch (1.9-cm) thick in the center and at the edges. (Even thickness ensures even cooking and prevents the edges
from drying out before the center is cooked.)
2. Place the patties on grid. Grill for 7 to 10 minutes per side, turning once. (According to the U.S. Department of Agriculture, all ground meat
should be cooked to at least medium doneness [160°F/71°C] or until the center of the patty is no longer pink.) Make a small incision in the
center of each patty to determine doneness.
3. Toast the buns by placing them, split side down, on the edges of the grid for about 1 minute or until lightly browned.
4. Remove the burgers from the grill and serve on toasted hamburger buns.
Yield: 4 servings
Grilled Steak 101
2 Tablespoons (30 ml) olive oil
2 boneless sirloin beef steaks, cut 1-inch (2.5-cm) thick (about 2 pounds total)
1 clove garlic, crushed
Salt and pepper to taste
1. In a small bowl, combine the olive oil and garlic. Generously rub or brush the flavored oil on both sides of the steaks. Sprinkle the steaks
lightly with salt and pepper.
2. Place the steaks on the grid. Grill 35 to 45 minutes for medium doneness, turning every 15 minutes.
3. Remove the steaks from the grill, cover loosely with foil and let the steaks rest for a few minutes before thinly slicing across the grain.
Season with salt and additional pepper (if desired) before serving.
Yield: 4 servings
Visit www.foodsafety.gov for more information on safe internal cooking temperatures.
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